Kata bahasa Indonesia
English word
HYPHEN
WORDNET DICTIONARY
CIDE DICTIONARY
OXFORD DICTIONARY
ROGET THESAURUS
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WORDNET DICTIONARY
Noun Mustard has 3 senses
- mustard(n = noun.plant) - any of several cruciferous plants of the genus Brassica; is a kind of crucifer, cruciferous plant
- mustard(n = noun.food) table mustard - pungent powder or paste prepared from ground mustard seeds; has particulars: dry mustard, powdered mustard, chinese mustard
- mustard(n = noun.food) indian mustard, leaf mustard, mustard greens - leaves eaten as cooked greens; is a kind of cruciferous vegetable
is a member of brassica, genus brassica
has particulars: brassica juncea, chinese mustard, gai choi, indian mustard, leaf mustard, black mustard, brassica nigra, brassica napus, colza, rape, brassica hirta, sinapis alba, white mustard, brassica kaber, chadlock, charlock, field mustard, sinapis arvensis, wild mustard
is a kind of condiment
CIDE DICTIONARY
Mustard, n. [OF. moustarde, F. moutarde, fr. L. mustum must, -- mustard was prepared for use by being mixed with must. See Must, n. ].
- The name of several cruciferous plants of the genus
Brassica (formerlySinapis ), aswhite mustard (Brassica alba ),black mustard (Brassica Nigra ),wild mustard orcharlock (Brassica Sinapistrum ). [1913 Webster]" There are also many herbs of the same family which are calledmustard , and have more or less of the flavor of the true mustard; as, bowyer's mustard (Lepidium ruderale ); hedge mustard (Sisymbrium officinale ); Mithridate mustard (Thlaspi arvense ); tower mustard (Arabis perfoliata ); treacle mustard (Erysimum cheiranthoides )." [1913 Webster] - A powder or a paste made from the seeds of black or white mustard, used as a condiment and a rubefacient. Taken internally it is stimulant and diuretic, and in large doses is emetic. [1913 Webster]
OXFORD DICTIONARY
Mustard, n.
1 a any of various plants of the genus Brassica with slender pods and yellow flowers, esp. B. nigra. b any of various plants of the genus Sinapis, esp. S. alba, eaten at the seedling stage, often with cress.
2 the seeds of these which are crushed, made into a paste, and used as a spicy condiment.
3 the brownish-yellow colour of this condiment.
4 sl. a thing which adds piquancy or zest.
1 a any of various plants of the genus Brassica with slender pods and yellow flowers, esp. B. nigra. b any of various plants of the genus Sinapis, esp. S. alba, eaten at the seedling stage, often with cress.
2 the seeds of these which are crushed, made into a paste, and used as a spicy condiment.
3 the brownish-yellow colour of this condiment.
4 sl. a thing which adds piquancy or zest.
Idiom
mustard gas a colourless oily liquid, whose vapour is a powerful irritant and vesicant. mustard plaster a poultice made with mustard. mustard seed 1 the seed of the mustard plant.
2 a small thing capable of great development (Matt. 13:31).
2 a small thing capable of great development (Matt. 13:31).
Etymology
ME f. OF mo(u)starde: orig. the condiment as prepared with MUST(2)
ROGET THESAURUS
Mustard
Pungency
N pungency, piquance, piquancy, poignancy haut-gout, strong taste, twang, race, sharpness, acrimony, roughness, unsavoriness, mustard, cayenne, caviare, seasoning, niter, saltpeter, brine (saltiness), carbonate of ammonia, sal ammoniac, sal volatile, smelling salts, hartshorn (acridity), dram, cordial, nip, nicotine, tobacco, snuff, quid, smoke, segar, cigar, cigarette, weed, fragrant weed, Indian weed, Cavendish, fid, negro head, old soldier, rappee, stogy, pungent, strong, high-, full-flavored, high-tasted, high-seasoned, gamy, sharp, stinging, rough, piquant, racy, biting, mordant, spicy, seasoned, hot, hot as pepper, peppery, vellicating, escharotic, meracious, acrid, acrimonious, bitter, rough, unsavory.Condiment
N condiment, seasoning, sauce, spice, relish, appetizer, salt, mustard, grey poupon mustard, pepper, black pepper, white pepper, peppercorn, curry, sauce piquante, caviare, onion, garlic, pickle, achar, allspice, bell pepper, Jamaica pepper, green pepper, chutney, cubeb, pimento, capsicum, red pepper, chili peppers, cayenne, nutmeg, mace, cinnamon, oregano, cloves, fennel, pot herbs, parsley, sage, rosemary, thyme, bay leaves, marjoram, frankincense, balm, myrrh, paprika, saffron, ginger, turmeric.
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